I cooked with only five ingredients for a week—here’s what I’d actually keep doing

Cooking with only five ingredients for a week, the author discovered the importance of technique and balance. Their habits included roasting a texture topper, treating onions like a condiment, and respecting the finish line with oil, pepper, and height. They planned three meals in advance, built plates with contrasting textures, and cooked simple yet flavorful dishes. They wouldn't keep the strict five-ingredient rule but recommend selecting ingredients with roles in mind. The experiment led to mindful shopping and cooking louder with fewer ingredients.